Absolutely. Use the same amount, I actually recommend extra virgin olive oil, but if vegetable oil is all you have, by all means. There are a lot of naysayers on the internet against this, but it is perfectly fine, think bout all the cakes and brownies that use oil and not butter. A lipid is a lipid…, and oil and butter both contain enough to get the job done, plus if you use the olive oil its much more healthy (not counting the rest of the cookie). Some people worry because butter and margarine contain water, and oils are waterless, but the effect is not profound in my experience. I think that cookies turn out much better with an oil than a solid like butter or margarine. The batter may look strange to you, very oily, but mix it up good and chill it in the fridge for 5 - 10 minutes and scoop it out. "Oil" cookies stay tight and don't tend to spread out much, so give them a little squish down if you like a thin wide cookie, but you should definitely try them out just the way they drop, a nice tall cookie is great. ( Full Answer )

I think you intend to fry something. Well, sure you can. And in fact it is gives your fried food a special taste. So try it out. But be a little bit more careful with the temperature, because despite oil, butter becomes easily scorched because of the proteins in it. Your food thus tastes no longe…r so good. Good luck. ( Full Answer )

Someone answered this with a "yes" however my experience suggests otherwise. I used Canola Oil in place of Vegetable Oil. My hubby wanted his favorite Brownies and the cupboard was bare when it came to Vegetable Oil. Well the Brownies looked and felt as good as ever but tasted absolutely horrible…. The flavor the Canola imparted was NOT pleasant. Accepted, it might have been the brand of oil and I cant remember that. So my suggestion is avoid it if you can. -------------------------------------------------------------------------------------------------------- Canola Oil is a type of vegetable oil, as are soybean, corn, safflower, sunflower, soybean, peanut and all other oils made from grain, seed or fruits. Oils labeled as 'Vegetable Oil' is usually Soybean oil or a blend of oils - check the label. Canola oil is very mild to flavorless and is a popular choice for cooking and baking. If it imparted a bad flavor to brownies, it was rancid and should not have been used. ( Full Answer )

Yes, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). ( Full Answer )

You can substitute vegetable oil for butter in a cake, but be aware that some vegetable oils have a strong or savoury flavour that might not be suitable for a cake. Taste the oil first. Also, butter, being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it mel…ts in your mouth, so this aspect of the pleasant texture of the cake will be lost. Also, butter can be whipped or creamed more easily to incorporate air into the cake and will therefore more easily give a lighter cake than oil. ( Full Answer )

Vegetable oil can be used instead of butter in some cakes, particularly those that have some other source of oil / moisture, such as carrot cake or banana cake. Oil is often used in cupcakes to give a moister cake. However, butter has superior taste and gives most cakes a better texture and mouth-fe…el. I think an important part of the question/answer that was not addressed is: when substituting oil for butter or other solid shortening the general rule is to reduce the amount by one third. So if a recipe calls for 1 cup butter use only 2/3 cup oil. Oil has a greater ability to tenderize or "shorten" the flour proteins, especially gluten. I agree butter has superior flavor and texture. A bit of experimentation may be needed as baking time and temperature may need reducing. I don't think you will duplicate your favorite cake, but I think a satisfactory product can be make with oil. Watch what oil you use as flavor of the oil is important. ( Full Answer )

I have often interchanged 'fats' when baking depending on what I had on hand. Sometimes it slightly changed the texture of the final product, but sometimes it didn't. Butter has a higher level of saturated fat so vegetable oil would be lighter , but I've never had a problem by substituting one for …the other. I'm not sure it's necessary, but when I've made this substitution I've always melted the butter before measuring. (Be sure to let it cool slightly before adding to batter so that it doesn't scramble the egg(s).) ( Full Answer )

Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.

No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the goods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or …burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable. ( Full Answer )

You can use shortening, butter or margarine, or even mayonnaise orlard in some recipes. Actually, many chocolate cake recipes callfor mayonnaise instead of oil or butter. Just keep in mind thatmargarine has a higher water content than butter, so you may wantto use all butter or half butter/half marg…arine if that's thesubstitution you choose. ( Full Answer )

It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.

Expired vegetable oil may be rancid, in which case it should not be used for any food. If the oil has no unpleasant odor or taste, it MAY be safe to use, particularly if the container had not been opened before the expiration date.

Plain and quick answer,,,YES! I have always used canola oil in all my recipes over the last 22 years. Add to that the fact that Canola IS a "vegetable oil". All vegetable oils are interchangeable in cooking with the possible exception of olive oil, which might (or might not) add a distinctive flavor… of it's own. ( Full Answer )

um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.

Absolutely. I actually use vegetable oil instead of sunflower oil regularly. It makes the cake rise better and taste better too. Vegetable oil is a great substitute for many cooking oils. And canola oil works fairly well too for cakes and most baking. I dont hardly ever use Sunflower oil because it …seems to leave behind a taste. And I don't really like it. But as I said, vegetable oil is a perfect substitute. ( Full Answer )

Yes, (it IS vegetable oil). However, like with olive oil there are cold pressed varieties, where the flavor of the oil would be too strong for using in a cake. For this reason you would need to use a hot pressed (cheaper/mlder) variety of Canola oil for a cake.

You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each c…up of shortening. ( Full Answer )

I'm a huge fan of replacing oil with applesauce. If the recipecalls for 1/2 c. of oil, I use 1/2 c. applesauce as a healthyalternative. You will not taste apple regardless of the cake'sflavor. If you don't keep applesauce in your home you can also usesour cream, or plain yogurt in the same way. Best… of luck! -------------------------------------------------------------------------------------------- Hmm!! leaving out the shortening will affect the texture of thecake, I will not say the above answer is wrong but try it on asmall cake first. ( Full Answer )

Yes you may, a VERY softened room temperature butter. Making sure your eggs are also at room temp will give great volume to your cake. I am not sure of the baking time, so the last 5 minutes, be aware to keep an eye on the oven contents. Know that butter substitutes (spreads) are not the same as …using butter. Many of those are prepared as WHIPPED and/or have additional liquid (such as water) added to them. This answer given is strictly for BUTTER, not a SPREAD. ( Full Answer )